Recipe: Baked Avocado and Egg

After a long and conspicuous absence, Cheap and Easy is back! School got the better of me for a while and to be honest the food wasn't all that interesting. Now that things have evened out the food has improved and I finally have time to keep posting on here.

To kick things off I thought I'd show you the newest thing that I've tried.  I know that looking at this you may be thinking "Warm avocado...is that a...thing?" Let me tell you, spread on some crusty bread this becomes part of a really delicious dinner (or breakfast). You might also be thinking, "Aren't avocados expensive?" Well that depends, if you have an Aldi near you keep an eye on the advertisements, they often sell them for $0.49-0.79 a piece, which is very inexpensive compared to other stores. Other places may also offer decent specials of their own. Some online recipes have topped their baked avocados with bacon, though I prefer it with just some cracked pepper and sriracha (maybe a spoonful of salsa).

Recipe: Summer Quinoa Salad

I'm still here! I am working on getting in the habit of posting more regularly again, so I promise I'll stop failing at that soon.  Until then, this is a great salad that came together in about 20 minutes.  I was having a bottle of wine with my friends Erica and Elizabeth and we decided we wanted some dinner (but didn't want to go out).  They gave me free reign of their pantry and kitchen and after a bit of poking around I threw this together with their help.  What is great about this salad is that it is gluten-free, super healthy, and endlessly interchangeable.  During the fall you could swap in roasted squash and eggplant, in the spring you could add in chopped baby spinach, apple, pecans and raisins.  I wish I had had some fresh parsley or lemon to throw in to give it a tabouli feel but it was perfect the way was. It works great as a main dish, or would be terrific beside a pice of grilled chicken or fish.

Recipe: Roasted Cauliflower

Cauliflower was one of those vegetables that I never had much growing up.  I've always enjoyed it in Indian dishes and other cooking but it isn't something that I've used much myself.  That is all going to change.  I should have known to try roasting it, roasting makes everything better...and here, it works magic once again.  If you think you don't like cauliflower, try it this way and hopefully you will experience the same revelation I did.

The cauliflower turns from bland and boring to golden and nutty and is so easy to prepare.  For a dipping sauce I used a mix of ketchup and sriracha, though a peanut sauce, aioli, or tomato sauce would work nicely as well.  If you have kids this could pass as a new type of "fry." Half a head of cauliflower is enough for 2-3 servings (or one.  Hey it is cauliflower...no shame).

Sweet Substitutions: Chocolate Chip Cookies

So welcome, welcome to my newest feature on the blog.  The sweet substitution posts will be done with the help of my sister.  Between the two of us she bakes far more than I do.  Between tending to not have the patience for the measuring (as readers of this blog have no doubt noticed) and not having a whole lot of sugar in my diet I just don't seem to make delicious desserts, which is a shame.  However, with a group of sorority sisters and fraternity boys at her disposal, my sister isn't lacking people to try the sweets that she makes.  The ones posted here make substitutions to the typical oil, egg, and sugars to make the desserts a bit healthier without being any less delicious.  She said that the texture and flavor were just as good, and that the applesauce and banana played very nicely off of the chocolate.

Recipe: Tomato Soup

The only thing better than a big hot bowl of soup on a cold day is a big hot bowl of soup that all came together in a food processor for super cheap and makes enough to feed.  This is not a fussy soup and eschews some of the traditional ingredients such as  milk, cream, or basil (though the latter would have been great had I had some).  I add thickness and creaminess to the soup with white beans but otherwise let the tomatoes do the talking.  You will need a large food processor such as a 10-14 cup but you can process it in batches and then add into the pot.  This would be great if you wanted to add thawed, wrung, spinach, or as you'll see at the bottom some cheese and pieces of ham.  There are so many options.

Caesar Roasted Tempeh Pizza

It has been a while since I cooked tempeh and I was struggling with coming up with a new way to do it.  Now you may be asking, why not do it a way you know? Well, I asked myself that too and it mostly came from already being in sweat pants and not wanting to go to the store.  I also needed a new blog recipe.

Anyway, long story short, the Caesar tempeh is really nice.  It would be great in its namesake salad, on a sandwich, or served plain.  I was looking to stretch it into a few meals so I took the pizza route with it, and the tempeh was a nice substitute for meat when used like this.  Also of note, the tomato/garlic/mushroom/parsley mixture would be wonderful as a bruschetta topping or added to a soup.  It is sharp and garlic-y and can be made year round.

That brings me to a dirty secret this week...I like canned mushrooms.  Not all the time, but on pizzas there is something about the texture that just works for me.  You can use fresh or sauteed if you so choose.

Recipe: Black Bean, Sweet Potato, and Swiss Chard Chili

Who doesn't love a good pot of chili? It is great on a cold night, and wonderful to keep reserves of in the freezer.  Like many of you, I grew up with the fairly standard ground beef and kidney bean version and it always brings back good memories when I make it.  However, I also love to try new versions out, and adding veggies to something never hurts.  The base recipe was inspired from this, which used butternut squash instead.  I also had about a cup of cooked orzo on hand that I added in, though this is completely optional.  A few other tweaks here and there and a whole new beast is made.  Meat could very easily be added to this as well if you want it in there.

You will need:

One and a half cooking onions, chopped
2-3 cloves garlic, finely chopped
1 large sweet potato, cubed
Three 15oz cans of black beans, washed and drained
One 14.5 can diced tomato, UNdrained
1 Bunch swish chard, washed, dried, torn from the stems and chopped
2.5-3.5 cups stock (I used chicken)
One handful fresh parsley, finely chopped with some reserved for garnish
1 cup cooked orzo, optional
2 Tablespoons Adobo Chili Powder
2 Teaspoons Ground Cumin
2 Teaspoons Dijon Mustard
Olive Oil
Salt
Pepper
Red Pepper Flakes
Feta for garnish

Start by prepping the sweet potato.  Mine was pretty ugly on the outside so I peeled it.  Either way, cut it in half length wise and then cut into half-moons.  Stack about 3 half moons on each other and cut them in half length wise.  Then cut these sticks into about 3 cubes each (you can cut them still stacked up to make this faster).
Heat a teaspoon or two of olive oil in a large pot over medium heat.  When hot, add the onion and cook for 4-5 minutes.  Add a dash of salt and pepper and then the garlic.  Stir and cook for 4-5 more minutes until the garlic just starts to brown.  Add the cubed sweet potato and cook for 4-5 more minutes until it starts to get tender.  Add the chili powder, cumin, another good dash of salt.  Stir to combine.
Add in the beans, tomatoes, dijon, and stock.  Stir and bring to a bubble.

Reduce to a simmer and let cook ~15 minutes or until the chili has thickened and the sweet potato is tender.  Halfway through give the broth a taste and adjust seasoning as necessary. When the potato is cooked add the chard.  Stir the chard into the chili and cook for 2-3 minutes or until the chard has wilted. Add in the cooked orzo if you wish, and then the handful of chopped parsley.  Stir to combine.  Garnish with feta and parsley if desired.

Love Thy Leftovers: Swiss Chard Mashed Potatoes

Using leftovers in a creative and delicious way is the key to preventing boredom and waste in the kitchen.  I had a serving of swiss chard (with apple) left over and did not want to eat it plain.  Enter the mashed potatoes.  The swiss chard added some much needed texture, flavor, and nutrition to the mashed potatoes and the potatoes changed it up just enough to make it interesting.  If you want to make your own, that would be great too- I simply didn't have the time or potatoes to do that.  I had about a cup of wilted chard, but you can mix in however much you like, within reason (or amount of potatoes).  If your chard is still in large, wilted, chunks you might take a knife to it before adding it in so it mixes evenly.

You will need:
One cup swiss chard with apples (recipe below)
1 Garlic clove, very finely chopped
1 pouch instant mashed potatoes (I used herb and butter)
2 cups chicken or vegetable stock
1 pat butter
Salt
Pepper

For the swiss chard:
2 bunches swiss chard, removed from stalks and torn into bite sized pieces
2 buches swiss chard stems, chopped into bite sized pieces
1/2 onion, chopped
1-2 cloves garlic finely chopped
1 honey crisp apple, chopped
Olive Oil
Salt
Pepper

In a large pot heat a bit of olive oil over medium high heat.  Add the chard stems and cook 2-3 minutes, then add the onions and cook for 3-4 more minutes.  Create a empty space in the pan and add the garlic, cooking it until it just begins to brown, 30 seconds to a minute.  Stir the garlic into the onions and stems and then add the chard, salt, and pepper. Cook until the chard is completely wilted down.  Add the chopped apple and cook for 1-2 more minutes.

For the Swiss Chard Mashed Potatoes:
Put a pat of butter in a sauce pan and heat over medium heat.  Add the chopped garlic clove and saute until golden.  Add the 2 cups of chicken stock and bring to a boil.  While the liquid is coming to a boil heat the serving of swiss chard in the microwave or in a separate saute pan.  When the stock boils, take off the heat, and add the potato mix and stir with a fork until it all comes together.  Then take the heated chard and stir into the potato mixture and serve.

Recipe: Swiss Chard with Mushrooms

I can't believe I've gone this long without trying (or at least knowingly trying) Swiss Chard.  It is such a great leafy green that doesn't err too far on the bitter side.  Like any leafy green it wilts down to almost nothing, my two farmer's market bunches would have made 2-3 servings.  I buffed it up with some button mushrooms.  Did you know the stems of the swiss chard are edible as well? Those got chopped up and thrown in as well. This dish would be nice as a bed for a fatty fish such as salmon, or served alongside chicken or steak.  In the winter it would also be a nice dish on its own, served in a bowl, perhaps with a shredding of parmesan cheese.  

You will need: 

2 bunches swiss chard

Reserved swiss chard stems

1 pound mushrooms 

1/2 onion, chopped

2 Garlic cloves, fine chopped (1 medium clove=1/8 teaspoon good garlic powder)

Salt

Pepper

Paprika

Cayenne or red pepper flakes

Olive Oil

For this recipe I think it works best by starting with the prep work, it will significantly reduce the stress during cooking time.  Take the swiss chard by the base of the stem and pull upward on the leaf to strip it off, then tear each half leaf into 3-4 pieces.  Gently wash all the leaves and dry them in the colander/salad spinner/on paper towels.  Also give the stems a quick rinse in the sink and then chop them into bite sized pieces.  Dampen a paper towel and wipe off the tops of each mushroom and remove the stems.  Quarter each mushroom cap.  (If using them, garlic cloves should be finely chopped, and the half onion should be chopped).

Heat a large, deep pan with a turn of olive oil over medium high heat.  When hot, add the swiss chard STEMS and cook for 2-3 minutes (adding salt, and pepper).  Add the onion and cook for 3-4 more minutes.  Add the chopped garlic and cook for 30 seconds before adding the mushrooms.  Cook for 3 minutes and then add salt, pepper, paprika, and cayenne or red pepper flakes (the last two to taste).  Cook until the mushrooms are just soft and brown.  Add in the chard leaves, in batches if necessary, and cover the pot.  Stir occasionally until the leaves are wilted.  Taste and adjust seasoning as necessary.  

Recipe: Grilled Cheese with Arugula and Plum Preserves

Alternate title: Grown up Grilled Cheese #1.  The grilled cheese is such a wonderful thing, even its basic form of plastic wrapped American Cheese on white bread is simple toasted perfection.  Luckily, we live in a world where some perfection can be built upon for something even better (and no more difficult).

This version combines several wonderful flavors.  The saltiness of the cheese is played off the sweetness of the little bit of preserves (feel free to use your favorite, I used plum but cannot wait to try it with fig), which in turn plays off the slight bitterness of the arugula. If you have it, a thin slice of prosciutto would probably be lovely as well.  This came together with what I had on hand, but feel free to switch up the bread and cheese to your liking.

You will need:

One good slice of munster cheese (2 slices if pre-sliced)
2 pieces of bread (I used a multigrain sandwich bread)
Small handful of arugula leaves, gently washed and dried
Plum preserves
Small pat of butter

Bloggers Note: I'm assuming you know how to make a grilled cheese/know what to do from here...but for the sake of the post, I am going to explain anyway.  Thank you for your indulgence.

Start off by assembling the sandwich: On one slice of bread smear a thin layer of the preserves, top that with one layer of arugula leaves, top that with the slice of cheese, and finish it off with the top piece of bread.

Melt the pat of butter in a saute pan over medium low to medium heat.  When it has melted place the bread preserve side down and cook until the side is golden brown.  Flip and repeat.  The sandwich is done when both sides are golden.  Enjoy immediately.

Recipe: Pesto Roasted Tempeh

Pesto is such a great ingredient: fresh, bright, occasionally with a bite, it gives a wonderful flavor to most anything.  This is an interesting way to use it in a new way (and perhaps with a new protein).  As you can see in the picture it turns into a very nice sandwich.  

You will need: 

1 block tempeh

3-4 Tablespoons pesto 

Salt 

Pepper

Start the oven preheating to 350. Line a cookie sheet with foil and lightly spray it with cooking spray to avoid any sticking.  Place the tempeh on the cookie sheet and dollop and spread out one Tablespoon of pesto, add the salt and pepper.  Add another tablespoon if it appears you need a bit more to cover.  Turn the tempeh over and repeat.  Cook on one side for 12-15 minutes, turn (add a bit more pesto),and cook another 12-15 minutes, or until golden brown and the pesto appears baked on.  

How I served it: 

Half a roll and hollow out some of the bread.  Shred or slice some smoked mozzarella or other cheese and bake or broil until melted.  Top with tempeh and some sauteed zucchini, onion, or other vegetable if desired.  Arugula/spinach/etc would also be very nice.  

Recipe: Vegetable Polenta

I grew up in the South, so I have eaten plenty of grits.  They are a very comforting food, but one that is a bit finicky to cook and, done right, they take quite a bit of time and care.  Polenta is just as comforting but takes a fraction of the time and has a unique flavor.  For the uninitiated, polenta is basically corn meal.  Like grits, there are numerous different cuts and styles of it ranging in expense.  I stick with a box of corn muffin mix.  The texture is nice and smooth, and it comes together very quickly.  For this version,  I added plenty of vegetables and some mild chilies to give it a subtle kick.  You can add whatever you want as well, I even topped it a few nights with a portion of a zucchini boat (zucchini chunked and sauteed would be great in this as well).

You will need:

One 8.5oz box corn muffin mix
4 cups stock (or water, but it will have less flavor)
1/2 onion, chopped
1/2 bell pepper, washed and chopped
One 4oz can green chiles, drained
One 14oz can diced tomatoes, drained well
Pat of butter
Handful of parmesan or italian cheese mix (optional and to taste)
Thyme for garnish
Salt
Pepper
Garlic Powder

You will need two pots for this recipe, one large sauté pan and one medium sauce pot.  Put the saute pan over medium to medium high heat and saute the onions and green peppers until they just begin to get soft, around 5-8 minutes. While those cook, begin bringing the stock to a boil.  To the vegetables, add salt, pepper, and heavy hit of the garlic powder.  Add the drained chilies and the drained tomatoes.  Stir together and heat. When the stock begins to boil slowly add in the corn muffin mix while stirring to prevent any clumps. Cook together for 3-5 minutes, adding the pat of butter and the handful of cheese, until hot throughout and smooth.   Using a slotted spoon, add in the sauteed vegetables and mix together.  Taste and adjust seasoning as necessary.  Garnish with some thyme leaves and a small sprinkle of cheese.

Recipe: Zucchini Lasagna

I bought three giant zucchinis at the farmer's market and I have since come to the realization that I am in need of using them.  This was a good way to use a while large zucchini in one go (for about 4 servings).  I also threw in some thinly sliced sweet potato, onion, and topped with green peppers.  In the picture at the bottom you will notice there was quite a bit of liquid (presumably from the zucchini) in the pan.  I found that the layers themselves held together quite well.  If this amount of liquid bothers you then simply salt the zucchini slices before cooking and set them in the refrigerator in a colander over a larger bowl with something weighing them down.  This will drain them.  I would also recommend pre-roasting (or microwaving) the sweet potato before slicing it in.  Mine did not completely cook, and while not bad, was a bit crunchier than I would have liked.

You will need:
8x8 Pyrex dish
One extra large zucchini, sliced into thin rounds
One sweet potato, par cooked and sliced into thin rounds
1/2 yellow onion, sliced into thin half moons
1/2 green pepper, thinly sliced
Spagetti sauce (around half a jar needed, I used a mushroom and green pepper one)
1/2 block of mozzarella, shredded
1/2 block of pepper jack, shredded
Salt
Pepper
Garlic Powder

Start by pre-roasting or pre-microwaving your sweet potato.  If you have mandolin you could try that and set it to the thinnest cut setting.  After, set your oven (or preheat to) 350 degrees. When that is all done and you have your bevy of sliced veggies in front of you it is time to start compiling.  Put a few tablespoons of sauce in the bottom of the dish and spread them around.  Begin with a layer of zucchini, overlapping them so that you have 4-6 rounds per column and 4-6 columns.  Add some salt, pepper, and garlic powder.  You will repeat that step after every zucchini or potato layer so don't overdo it.
 Layers should be a repetition of:
Sauce
Zucchini
Cheese
Potato
Onion
Sauce

The top layer should have onion and green pepper with any remaining cheese then sprinkled over it.  Cover with aluminum foil and bake for 40-50 minutes or until a knife slides through the layers without resistance.

Perhaps not the prettiest picture, but it is a recipe I will make again.  And I wanted to let you know what you will see so you will not freak out.  Don't worry, the piece I pulled out was delicious!

Recipe: Sweet Potato Latkes

At the farmers market this past Wednesday, I picked up some white sweet potatoes.  Generally, my first reaction when I come across an ingredient that I'm not familiar with, or one in a different variety I like to buy it and cook with it.  In this case I roasted the potato last night (it was big and wound up taking like 2 hours at 350)  I then mashed it with some salt, pepper, garlic powder, and a tad bit of butter.

You will need:
One large sweet potato, cooked and mashed
Dab of butter
Cheese, I used smoked mozzarella
Thyme, for garnish
1/2 English Muffin, toasted

Take a large tablespoon of the mashed sweet potato mixture and form it into a patty.  Heat a notch of butter over medium heat in a pan until hot.  Add the potato patty and cook until just browned on each side (3-5 minutes depending on how high the heat is).  Top the patty with a little cheese and cover the pan with a lid or aluminum foil roof so the cheese can melt.  Place it on top of the english muffin and garnish with a few thyme leaves, if desired.

Recipe: Vegetable "Curry"

Ok, so first off a message to Tom Colicchio: if you somehow read this I know this is not a traditional curry and if I was on Top Chef the misnaming might get me sent home.  However, after getting soaked with a cold rain on the way home from classes I needed something comforting and warm.  What is great about this recipe is that you probably have most, if not all, of the ingredients, and it takes around 20 minutes to throw together.  The "curry" is warming, filling, and will make enough for 4ish people.  I didn't feel like cooking any meat with it last night but it could easily be added if you wish.  The same goes with rice or brown rice.

You will need:
26oz Tomato sauce with basil and garlic
16oz frozen broccoli and cauliflower mix
8oz vegetable medley (corn, green beans, carrots)
1/2 onion sliced into half moons
1/4 cup water
2.5 Tbs. Curry Powder
1/8 tsp. Cayenne (season to taste, start with a sprinkle and work up to where you like the heat)
Paprika
Garlic powder
Salt
Pepper
Olive Oil

Heat the olive oil in a large, deep pot.  When hot, add the onions and saute over medium-low to medium heat for a few minutes.  Add salt, pepper, garlic powder and a good pinch of paprika.  Continue sautéing until the onions are just soft.  Add the tomato sauce, water, curry powder and your first bit of cayenne.  Turn heat up to medium/medium-high.  When the sauce begins to bubble taste and adjust the heat level.  Add the frozen vegetables directly to the pot and stir to coat.  Cook for around 7 minutes or until the vegetables are just thawed and warm.  You will likely need to add a hefty pinch of salt and adjust the cayenne.  When it is to your liking, serve in a bowl plain or over rice.

Recipe: Balsamic Cucumber Salad

This is a really easy recipe that you can throw together in a pinch, and has some simple ways you could dress it up if you wanted to make it fancier.  I like this idea because everything is kept pretty much whole, there is no cooking involved, and it lets the flavors of the ingredients shine.  I paired this with the Tikka Masala Game Hen and it  provided a nice flavor and texture contrast.  What's great is that it holds up well even if you have to make it ahead because essentially the cucumbers just keep marinating.  This will give you 3-4 servings.

You will need:
1 cucumber cut into thin rounds
A quarter of a red or yellow onion thinly sliced (depending on if you want a sharper or sweeter taste)
6 Tablespoons Light Balsamic Vinaigrette
Heavy dash of salt
Optional ingredients: crumbled or cubed feta, diced tomato, pitted olives, and torn basil

Combine the cucumbers and onions (plus any of the optional ingredients) into a large bowl and add the salt.  Gently mix and then add the Vinaigrette.  Stir to combine.  Allow to sit at least ten minutes before serving though in a pinch can be served immediately.

 

Blog Spotlight: 101 Cookbooks

I don't often have time to pour through other blogs, but I'd like to give a shout-out whenever I see one that is really worthy of your attention.  The one I am posting about today, 101 Cookbooks, is pretty incredible.
Here is the welcome from the blogs author:

I'm Heidi Swanson and 101 Cookbooks is where I write about the recipes that intersect my life, travels and interests. I focus on natural, whole foods and ingredients - vegetarian recipes that are good for you, with the occasional sweet treat. Welcome!

Heidi has been featured in the Washington Post, vegetarian Times, NPR, LIFE, USA Today and many many others.

Not only does it have good enough to eat pictures of the ingredients and the dishes, but there are well written and thought out intros and recipes.

Many of the recipes are very easy and highlight seasonal ingredients, honest preparation, and rustic appeal.  Recipes that caught my interest were the tempeh curry, the golden tomato sauce, and Heather's Quinoa

Especially if you are vegetarian or vegan I hope you check out this blog and enjoy reading through it as much as I have.


A link to the blog can be found HERE

Recipe: Garden Veggie Tempeh Sandwich

Finally!  I have been wanting to do a recipe with tempeh for a while but I haven't had the chance to until now.  For those who don't know (and don't worry, you are not alone) tempeh is a relative of tofu.  However, unlike tofu, the soybeans are not processed- they are smashed together whole.  This leads to a nuttier taste than tofu and one that I find much easier to use and eat without a marinade.  The toppings and type of tempeh are all up to you, I just used what I had on hand.  To make it the recipe vegan, leave off the cheese or use a vegan substitute.  Its great to go meatless a couple nights a week if you can, and with this sandwich I promise that you won't miss it at all.

You will need:

1/3 block garden veggie tempeh (or approximately enough to match the size of bread)
1 tablespoon olive oil
Dash of Salt
Dash of Pepper
Guacamole
Refried Beans 
1 slice Muenster cheese
Crusty Roll

Heat a frying pan with the olive oil over medium high heat.  Add the tempeh and cook on both sides until golden brown (about 3-5 minutes per side)  Add the dash off salt and pepper to side one when you flip it.

Split and lightly toast the roll in a toaster or under the broiler.  Add a thin layer of the beans and guacamole to the bottom of the roll and top with the golden tempeh.  Add the slice of cheese, the top of the roll, and enjoy!

Recipe: Barley "Tabouli"

As I've mentioned previously, I have fallen in love with barley.  Recently, I decided that I wanted to elevate it above just a side dish in its own right and add some other flavors into the mix.  The great thing about this recipe is that you can use whatever looks fresh or that you have leftover.  The green onion could be switched for thinly sliced red onion.  Tomatoes could be cored and added, as could bell peppers.  In the fall you could use roasted eggplant.  The possibilities are endless.  Food Lion did not have any regular pearl barley, instead they had the Quaker Quick Cooking Barley.  I am happy to report it worked just as well and cooked in a fraction of the time so check it out if the 35 minute cooking time of the regular stuff intimidates you or just plain doesn't fit your schedule.

You will need:
1 cup quick cooking barley
2 cups low/no sodium chicken or vegetable stock
1 cucumber, halved, seeded if necessary, and chopped
Chopped pecans, dry toasted, to taste (I used around a fourth to a third cup)
A handful of dried cranberries
3 green onions, chopped
A medium handful of parsley chopped fine
Salt
Pepper
Garlic Powder
Paprika

In a saucepan bring two cups of chicken stock to a boil.  Add salt (a dash for low sodium, a fourth teaspoon or so for no sodium stock), pepper, garlic powder, and paprika to the stock.  Add the cup of barley and stir.  Follow the directions on the packaging for cooking details but it will be 10-15 minutes at a simmer until the barley is tender.  For traditional barley follow the same instructions but cook 35 minutes.

As the barley cooks prepare the parsley, nuts and vegetables.  When the barley is finished cooking let it sit for about 3 minutes with the lid on and then add your prepped ingredients.  Stir to combine.

Serves around 6 and works well with any grilled meat and plays nice with other veggies/salads as sides.

Recipe: Wine Soaked Figs

I apologize for the long absence, the weeks surrounding the 4th of July had me having a blast but sadly away for a blog-able internet connection.  On the upside, I have some wonderful recipes, tips, and shout outs coming in the next few days.  Today I am going to show you an extremely easy and delicious appetizer or cheese plate/dessert accompanier.  Figs are a wonderful sweet chewy fruit who's true flavor is a far cry (for the better) from their Newton forms.  They can be a bit expensive so if you want to try this out try and find the dried figs on sale.  As for the wine, don't break the bank.  I used the Whole Foods brand Cabernet Sauvignon but any nice, inexpensive red wine (Barefoot or Yellowtail would also work) can be substituted.

You will need:

1 package dried mission figs (about 24)
2 cups Cabernet Sauvignon

First cut the top bit of stem, if any is present, off of each fig then half them.  In a saucepan heat the two cups of wine over medium heat.  Add the figs and bring to a simmer.  Cook uncovered for 15 minutes or until figs appear to stop absorbing liquid, stirring occasionally.  Remove figs from pan with a slotted spoon.  You can either pour some of the wine over them immediately or you can reduce the wine further to thicken it and intensify the flavor.

Can be served warm, room temperature, or cold depending on the purpose.